Warm Beet Salad Recipes

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MOROCCAN COLD BEET SALAD WITH VINAIGRETTE



Moroccan Cold Beet Salad With Vinaigrette image

Fresh beets are naturally sweet, very healthy, and a colorful addition to the table. Enjoy them in this easy salad with a lemon vinaigrette.

Provided by Christine Benlafquih

Categories     Salad     Side Dish     Salad

Time 1h45m

Yield 4

Number Of Ingredients 7

2 pounds red beetroots
2 tablespoons fresh parsley (chopped)
2 1/2 tablespoons lemon juice
2 tablespoons vegetable oil
Optional: salt (to taste)
Optional: pepper (to taste)
Optional: red onion (minced or slivered, to taste)

Steps:

  • Gather the ingredients.
  • Rinse the beetroots. Place in a pot or pressure cooker and cover with cold water. Boil or pressure cook the beets until tender. Test by piercing the beet with a sharp knife; if it can be inserted into the center, the beet is cooked. This can take up to an hour and a half when boiling, and up to 40 minutes when pressure cooking-how long depends on how large the beets are. If the beets you're cooking are different sizes, simply check the cooking at intervals and remove the beets one by one as they're done, drain the beets, rinse under cold running water and slide the skins off while the beets are still warm.
  • Allow the beets to cool.
  • Cut the beets into 1/4-inch to 1/2-inch slices of uniform thickness, and then cut each slice into uniformly sized cubes.
  • Transfer the cubed beets to a large bowl and combine with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
  • Prior to serving, taste the salad and adjust the seasoning if desired. The salad may be garnished with freshly slivered onion or a little more parsley.

Nutrition Facts : Calories 162 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 178 mg, Sugar 18 g, Fat 7 g, ServingSize 2 pounds (4 servings), UnsaturatedFat 0 g

WARM BEET SALAD



Warm Beet Salad image

Most people eat the beetroot and toss the greens. But the greens, when cooked, are super-tasty and nutritious. This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

Beets, with beet greens
Garlic
Red pepper flakes
1/2 orange
Olive oil
Salt and pepper

Steps:

  • Chop beet greens. Peel and cut beets into matchsticks. Saute greens with garlic and red pepper flakes. Remove from pan and saute beets until tender; squeeze half an orange over top. Drizzle with olive oil. Season with salt, pepper, and more orange juice.

WARM ROASTED BEET SALAD



Warm Roasted Beet Salad image

This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.-Jill Anderson, Sleepy Eye, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

8 fresh beets
Cooking spray
1-1/2 cups orange juice
1 shallot, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon grated orange zest
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups fresh arugula or baby spinach
3 tablespoons crumbled blue cheese
3 tablespoons chopped hazelnuts, toasted

Steps:

  • Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.

Nutrition Facts : Calories 147 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 167mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

WARM CAN'T BEET THAT SALAD



Warm Can't Beet That Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds small or baby beets
1/2 cup sugar
1/4 cup red wine vinegar
1 rounded teaspoon prepared horseradish
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
A handful fresh parsley, finely chopped

Steps:

  • Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes. Drain the beets, peel, and halve or quarter.
  • Place the sugar in a skillet and add a little water so that it looks like wet sand. Bring to a boil, and then simmer to evaporate the water out. When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar. Return to the heat and thicken to coat the back of a spoon. Remove from the stove and stir in the horseradish. Whisk in the extra-virgin olive oil and season with salt and pepper. Toss the beets with the sauce and the parsley and serve.

BALSAMIC ROASTED BEET SALAD



Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

  • Preheat the oven to 400 degrees.
  • Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
  • Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
  • Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

WARM BEET AND STRING BEAN SALAD



Warm Beet And String Bean Salad image

Provided by Moira Hodgson

Categories     salads and dressings, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

4 medium beets
1 pound young string beans, trimmed
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1/2 cup walnut oil
1 small red onion, minced
1 tablespoon chives, chopped
Sea salt and freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake them for an hour and a half or until they are tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl. Keep them warm.
  • Meanwhile, steam the string beans until they are tender.
  • Combine the mustard, vinegar, walnut oil, salt and pepper and mix well. Pour half the mixture onto the beets with the onions and chives and toss. Put in the center of a round serving dish.
  • Toss the beans in the remaining dressing and arrange them in a circle around the beets. Serve the salad warm or at room temperature.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 8 grams, TransFat 0 grams

WARM ROASTED BEET SALAD WITH SPINACH AND BLUE CHEESE



Warm Roasted Beet Salad With Spinach and Blue Cheese image

Courtesy of the Oregonian, a great fall/winter salad to serve with rosemary chicken, fish, or a nice dijon fennel pork loin.

Provided by VNess

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs beets, peeled, trimmed, halved, and cut in 1/2-inch wedges (about 5 or 6)
2 shallots, peeled and quartered
4 tablespoons extra virgin olive oil (divided)
2 teaspoons chopped fresh thyme
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 1/2 tablespoons sherry wine vinegar
6 ounces Baby Spinach
3 ounces blue cheese

Steps:

  • Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
  • Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
  • Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
  • Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.

Nutrition Facts : Calories 312.5, Fat 20.2, SaturatedFat 5.9, Cholesterol 15.9, Sodium 834, Carbohydrate 26.6, Fiber 5.6, Sugar 18.4, Protein 9.9

WARM BEET, CHORIZO & PEAR SALAD



Warm beet, chorizo & pear salad image

Combine succulent pear, colourful beetroot, spicy chorizo and buttery manchego cheese in this vibrant winter salad that's ideal for sharing with friends

Provided by Sarah Cook

Categories     Lunch, Main course, Starter

Time 1h10m

Yield Serves 4 as a main or 6 as a starter or side

Number Of Ingredients 10

1kg mixed beets , leaves trimmed
200g chorizo , skinned and thickly sliced
100g whole blanched almonds (use Marcona if it's a special occasion)
2 tbsp membrillo (quince paste)
4 tbsp sherry vinegar
1 tbsp lemon juice , plus an extra squeeze
1 tbsp extra virgin olive oil
1 large pear or 2 small firm pears (I used Red Williams)
small pack parsley , leaves picked and roughly torn
50g manchego , shaved

Steps:

  • Put the beets in a large pan of water (if you have a mix of colours, cook in separate pans as the colours will bleed). Bring the water to a boil, cover and leave to simmer - about 20-40 mins, depending on the size of the beets. Use a skewer or small sharp knife to check that they're tender in the centre (try not to poke too often or they'll bleed all their juices into the water).
  • Drain the beets and leave to cool in a colander. When cool enough to handle, peel away the skins, root and stalks, then roughly chop or slice the beets.
  • Put the chorizo in a cold frying pan and fry over a medium heat until crisp - you should collect lots of oil in the pan. Lift out the chorizo with a slotted spoon and keep warm. Tip in the almonds and fry quickly until just turning brown on the edges. Scoop out with a slotted spoon and place on kitchen paper to dry.
  • Make the dressing by melting the membrillo in the pan with the chorizo oil, sherry vinegar and 1 tbsp lemon juice. Mix in the olive oil and season.
  • Core and thinly slice the pear, toss with a little lemon juice to stop it browning, then arrange on a platter with the beets, chorizo and almonds. Toss together with the dressing, if you like, or serve the dressing on the side. Sprinkle over the parsley and manchego and serve immediately.

Nutrition Facts : Calories 568 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 34 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium

WARM BOK CHOY, BEET AND FETA SALAD



Warm Bok Choy, Beet and Feta Salad image

Straying from bok choy's usual Asian flair, this lovely bright pink salad has a rich feta flavor with a fresh clean finish. The bok choy provides a nice crunch while the beets keep the tones earthy, with the feta and garlic to sharpen the flavor.

Provided by snarkitty

Categories     Salad     Vegetable Salad Recipes

Time 1h5m

Yield 3

Number Of Ingredients 7

4 small beets, trimmed, leaving 1 inch of stems attached
4 cloves garlic, chopped, divided
1 teaspoon olive oil
3 heads baby bok choy, chopped
2 tablespoons peanut oil
1 ½ teaspoons butter
⅓ cup crumbled feta cheese

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.
  • Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.
  • Heat the peanut oil and butter in a heavy skillet over medium-high heat. Cook and stir bok choy and the remaining garlic together until bok choy is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the feta. Serve warm.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 12.5 g, Cholesterol 20.2 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 333.7 mg, Sugar 7.8 g

WARM BEET SALAD WITH PARMESAN DRESSING



Warm Beet Salad with Parmesan Dressing image

The dressing is made with Banyuls vinegar, a French version made from sweet wine. It is mellower than red-wine vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 4

Number Of Ingredients 10

2 shallots, minced
1/4 cup extra-virgin olive oil
3 tablespoons Banyuls vinegar or red-wine vinegar
4 medium red beets, scrubbed well and trimmed
1/2 bunch plus 2 stems fresh thyme
Coarse salt and freshly ground pepper
4 ounces Parmesan cheese, coarsely grated (2 cups)
1 cup heavy cream
3 cups watercress or baby mesclun
1/4 cup pistachios, coarsely chopped

Steps:

  • Preheat oven to 375 degrees. Combine shallots, 2 tablespoons oil, and the vinegar in a bowl. Line a piece of foil with parchment. Place beets and 1/2 bunch thyme in center, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Fold, crimping edges to seal, place on a baking sheet, and roast until beets are tender, about 1 hour. Let beets cool slightly, then peel. Cut beets into 1/4-inch-thick slices.
  • Place Parmesan, cream, and remaining 2 stems thyme in a medium saucepan over medium-low heat. Gently simmer, stirring often, until cheese melts and dressing is thick, about 5 minutes. Discard thyme. Place beets on a serving platter. Drizzle with warm dressing, top with greens, then drizzle with shallot mixture. Sprinkle pistachios on top, and serve immediately.

WINTER BEET SALAD



Winter Beet Salad image

To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 4 servings.

Number Of Ingredients 11

2 medium fresh beets
1 package (5 ounces) mixed salad greens
2 medium navel oranges, peeled and sliced
1 small fennel bulb, halved and thinly sliced
1/4 cup chopped hazelnuts, toasted
DRESSING:
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon balsamic vinegar
2 teaspoons grated orange zest
1/4 teaspoon onion powder

Steps:

  • Preheat oven to 425°. Cut slits in beets; place on a baking sheet. Bake until tender, about 1 hour. When cool enough to handle, peel beets and cut into wedges. Divide greens among salad plates; top with beets, oranges, fennel and hazelnuts. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salads.

Nutrition Facts : Calories 213 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic exchanges

WARM BEET SALAD WITH GOAT CHEESE



Warm Beet Salad With Goat Cheese image

For a delightfully quick and easy starter, serve this warm salad of beet, goat cheese and peppery arugula leaves.

Provided by English_Rose

Categories     Cheese

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons light olive oil
2 medium beets, peeled and grated
salt & freshly ground black pepper
4 tablespoons balsamic vinegar
5 ounces soft fresh goat cheese
3 ounces arugula
2 tablespoons extra virgin olive oil

Steps:

  • Heat a frying pan with the light olive oil then add the beets and cook for 2 minutes.
  • Season generously with salt and freshly ground black pepper and stir in the balsamic vinegar.
  • Cook over a high heat for about 30 seconds then spoon out the mixture on to four plates.
  • Crumble over the goat cheese.
  • To serve, top each with a little arugula and finish with a drizzle of extra virgin olive oil and a twist of black pepper.

Nutrition Facts : Calories 230.7, Fat 21.2, SaturatedFat 7, Cholesterol 16.3, Sodium 155.7, Carbohydrate 3.6, Fiber 0.8, Sugar 2.7, Protein 7.5

WARM BEET SALAD WITH DILL



Warm Beet Salad with Dill image

Categories     Salad     Appetizer     Side     Bake     Valentine's Day     Vegetarian     Low Cal     Beet     Spring     Healthy     Dill     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

6 medium beets with tops (about 2 pounds)
2 1/2 tablespoons red wine vinegar
2 tablespoons olive oil (preferably extra-virgin)
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1/2 cup thinly sliced sweet onion (such as Maui or Vidalia)

Steps:

  • Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in large sheet of heavy-duty foil, enclosing completely. Cut off long stems from beet leaves and discard. Thinly slice beet leaves. Rinse leaves under cold water. Wrap leaves in small sheet of heavy-duty foil, enclosing completely.
  • Place foil package of whole beets directly onto oven rack. Bake 1 hour 15 minutes. Add foil package of beet leaves to oven and bake until beets are tender and leaves are wilted and tender, about 15 minutes longer. Open foil packages and let beets and leaves stand at room temperature until cool enough to handle. Rub beets to remove skins. Cut beets into 1/4-inch-thick slices.
  • Whisk vinegar, oil and dill in large bowl until well blended. Add beets, beet leaves and onion and toss to coat. Serve warm or room temperature.

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From makegoodfood.ca
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BEET SALAD RECIPES | ALLRECIPES
Roasted Beet, Arugula, and Walnut Salad. Roasted Beet, Arugula, and Walnut Salad. Rating: Unrated. 16. Beet juice turns this Warm Bok Choy, Beet and Feta Salad pink. Warm Bok Choy, Beet and Feta Salad. Rating: Unrated. 33. Beet Greens and Kale Sauteed with Bacon and Garlic on a white plate.
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Top Asked Questions

How do you cook beets in a salad dressing?
While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
How to cook beets and arugula for salad?
Directions Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat.
How to cook fresh beets in the oven?
Preheat the oven to 400 degrees. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle.
How do you cook beet greens with spinach and beets?
Pile the spinach and beet greens on top of the beets. Heat the remaining 4 tablespoons of olive oil in a small pan. Once the oil is hot and shimmering, pour immediately all over the greens. Quickly toss together--the hot oil will wilt the tender greens.

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